rare sugars - Page 1 | Dairy Foods

Items Tagged with 'rare sugars'

ARTICLES

Sugar: How low can we go in frozen desserts?

Can the concept of a true sugar-free frozen dessert be extended to achieve a true low-calorie objective?

Bill Sipple

Steven Young

September 3, 2021

The laws of chemistry and physics have not changed since the Big Bang. Not all these laws are known, and we continually learn more, leveraging novel approaches, processes, and/or formulations to create truly new products.

Using ‘rare’ sugars in ice cream, frozen dessert formulas affects everything

Using ‘rare’ sugars in ice cream and frozen dessert formulas affects everything from nutrition labeling to processing considerations, like the freezing point depression.

Bruce Tharp

Steven Young

September 7, 2016

In our May column, we discussed the so-called “rare” sugars. These are sugars found in nature but at ultra-low levels. The most commercially available rare sugars are tagatose and allulose, recognized as providing sucrose-like sweetness (~ 0.90 and ~0.70, respectfully) at significantly lower caloric contributions (1.5 and 0.20 calories per gram, respectively).

Using ‘rare sugars’ in frozen dairy and nondairy desserts

In this first of two parts, the authors discuss ‘rare sugars’ and their application in frozen dairy and nondairy desserts.

Bruce Tharp

Steven Young

May 9, 2016

There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Join the husband-and-wife team, Rich and Heather Draper, of the Ice Cream Club Inc., who have implemented food safety practices for more than 40 years, for this fascinating and educational webinar.

Items Tagged with 'rare sugars'

ARTICLES

Sugar: How low can we go in frozen desserts?

Using ‘rare’ sugars in ice cream, frozen dessert formulas affects everything

Using ‘rare sugars’ in frozen dairy and nondairy desserts

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